Small Plates

and shared experiences

Below is a sample of our small plates menu, which is entirely locally sourced (within 100 miles of our kitchen) and seasonal. Dishes change frequently based on what is fresh and in season.


 

Roasted Garlic Hummus | Chickpeas, Tahini, Blackberries, Feta, Mint, Olive Oil, Grilled Sourdough 7

Beer Battered Wisconsin Cheese Curds | Garden Ranch 7

Chef’s Cheese Board Bay Bleu (Point Reyes Cheese Company, California), Cheddar (Wisconsin), Manchego (Spain) Pickled Vegetables, Spiced Walnuts 14

Spanish Shrimp | Paprika, Garlic, Sherry Vinegar 11

Crab & Sourdough | Pecorino, Pickled Freseno Chili, Anchovy Vinaigrette, Egg, Sourdough Crostini, Summer Crisp Lettuce 16

 

Italian Charcuterie Board | N’duja, Prosciutto, Sopprasatta, Spiced Nuts, Pickled Onion 14

Burrata & Jam | Windy Knolls Strawberries, Grilled Sourdough 8

Local Green Salad | 6 Minute Egg, Lardon, Pickled Onion, Tomato, Red Wine Vinaigrette 5

Bibb Salad | Manchego, Anchovy Vinaigrette, Walnuts, Radish, Capers 7

Asparagus Salad | Cured Salmon, Dill, Onion, Mustard Vinaigrette, Olive Oil, Crouton 11